1) Heating chili can cause the bottom of the pan to scorch, which leaves the chili with a burned taste. This is a very bitter, ashy taste (think of eating a charcoal briquette after it's been lighted). Teams should constantly stir the chili throughout the competition, making sure to scrape the bottom of the pot so that this does not happen. A rubber spatula is the best for this. I remember that one chili recipe was disqualified last year because when it was tasted in the finals, it had burned and you could not discern the flavor anymore.

2) As the chili is heated, it begins to lose water. This causes the chili to become very salty. This can be a good or a bad thing. Some of the chili recipes were under-seasoned in the beginning, had more flavor for the final tasting, but on the other hand, chili that had been seasoned perfectly ended up too salty in the end. Teams should taste their chili recipe throughout the day, and add water to prevent drying out. One constant remark made by judges was that most of the chili was under-seasoned.

3) Heat: Out of all the chili last year, only one had any spice to it, and its spiciness fell between mild & medium. Teams should not be afraid to add some heat!

4) Flavor: Salt is not an enemy. It brings out the flavor in a dish, a lot of the chili last year would have been wonderful if seasoned with salt properly. Also, we could see ingredients like garlic, and jalapenos, but for a big batch, you need a better ratio of these ingredients in order for them to add to the depth of flavor.

5) Toppings: If I remember correctly, less than 4 of the chili recipes tasted had any toppings. Toppings are great and they add flavor, and they are just plain fun. This is one area that teams can be really creative and have their chili stand out. For example: Sour cream can be flavored with chipotle or lime. Onions can be battered and fried. Pick a quality cheese and hand grate it (there's a difference between Kraft cheese & Grafton Cheddar). I don't remember seeing any cornbread.

From judge 2010, Bruce Sterman, owner of Manhattan Chili Company:

• Use different kinds of heat (one or more in combination!)
• Use ground chili (powder)
• Use fresh chili peppers for flavor and heat (jalapenos, poblanos, serranos, Thai chiles etc, and very judiciously, habaneros)
• Add chipotle in adobo sauce (7oz can) for smoky hot flavor - the La Morena brand if it can be found
• Eliminate oil - start by browning the beef and use the natural fat to then cook the onions and garlic.

AVOID

• Onion salt, onion powder, garlic salt, garlic powder.
• Supermarket 'chili powder' - the pre-mixed blend of ground chiles, cumin, onion powder, garlic powder etc. You can buy the ingredients separately and have more fun.
• Using hot sauce as the source of heat

Original Article posted here: http://lonestarchilicookoff.org/teams.php